Popular TIDELINES columnist Chef Celia Cerasoli has sent us this month’s recipe for her Daddy’s Pasta all’Amatriciana.
In remembrance of the town of Amatrice that was devastated by last week’s earthquake, Celia wants to share her Dad’s favorite recipe, which comes from this town on the outskirts of Rome.
As disaster struck this medieval town, they were preparing for the festival commemorating this delicious dish. Tradition calls for quanciale, or pork jowl, but pancetta, which is easier to use, also works. Although this dish is usually made with spaghetti or buccatini, she prefers short pasta… especially “rigate” which helps hold the sauce.
Download the recipe here: Daddy’s Pasta all’Amatriciana.
-Tidelines Editor
Daddy’s 
Yields 4-5 servings
In remembrance of the town of Amatrice that was devastated by last week’s earthquake, I want to share my Dad’s favorite recipe, which comes from this town on the outskirts of Rome.
As disaster struck this medieval town, they were preparing for the festival commemorating this delicious dish. Tradition calls for quanciale, or pork jowl, but pancetta, which is easier to use, also works. Although this dish is usually made with spaghetti or buccatini, I prefer short pasta… especially “rigate” which helps hold the sauce.
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